Catering & Banquet Costing: Per-Guest Pricing, Guarantees, Staffing & Event Profit
Cost and price banquets for a fictional caterer: recipe scaling with yields, menu packages, guarantees and overset, staffing ratios, bar packages, room capacity and F&B minimums, the quote with deposits and the post-event P&L, with every cell checked as you go.
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About this course
This course follows a fictional caterer through the numbers behind every banquet. You scale a plated menu to the guest count with yields and full packs, total and price three menu packages at a target food cost, and bill events on the guarantee while planning the kitchen overset. You staff events from service-style ratios with set-up time, compare a per-head bar package with a consumption bar, check room capacity by set-up and charge F&B minimum shortfalls. Finally you build a quote with service charge, illustrative tax and deposits, and close the season with contribution and pooled margins by event type. Every cell is checked as you go.
Lessons
- Scaling Recipes for an Event: Yield, Packs to Buy and Cost per Guest Pro
- Banquet Menu Packages and Per-Guest Pricing Pro
- Guarantees, Overset and Actual Attendance Pro
- Banquet Staffing: Ratios, Staff Hours and Labour Cost per Guest Pro
- Beverage Packages vs Consumption Bars Pro
- Room Capacity, Set-ups and F&B Minimums Pro
- The Event Quote: Service Charge, Tax and Deposit Schedule Pro
- Post-Event P&L and Profitability by Event Type Pro